My contribution to Weber Smoke Day(a day late) was Mexican Pulled Pork on the 18” WSM and St Louis ribs on the 22” Weber Kettle. It was brutally windy with gusts over 30 mph, had to get a little creative blocking that wind. Very pleased with the results. Smoke on!!
I am wondering how long it normally takes for new smokers to seal up around the various openings? My WSM 18 1/2" still leaks under the lid. Is this something to be concerned with? I have maybe 20 cooks on it. I do probably over clean when finished. Just wondering. Thanks in advance for any advice.
What started as an awesome Kansas morning, I decided to smoke a meatloaf and some bologna. Then the cold front moved in as I was firing up the 18 1/2" WSM. Been a struggle from the start, but I am keeping the smoke rolling.
Baby backs are todays choice for my 18.5" WSM(first time I have tried them). I am wondering how many of you all use the water pan with water or any other liquid? I have done chicken, chicken thighs and meatloaf but didn't use any water in the pan. Thanks for feedback in advance.